Sunchoke risotto with caramelized pears on a mustard seed sauce by Luca Tartaglia

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Watercress
1000 g Watercress
200 g Grapeseed oil
250 g Crème faiche epaisse
250 g Fresh cream 35% fat
2 pcs organic Lemon
Salt

Caramelized Pear
2 pcs Pears
200 g Sugar
50 g Butter

Mustard Seed Sauce
250 g Madeira wine
100 g White wine
200 g Mustard seeds
10 g Dijon mustard
1 g Mustard essence
1 organic Orange
Salt

Sunchoke Risotto
600 g Sunchoke
100 g Rice
100 g Butter
100 g Parmesan cheese
Salt

Recipe preparation

Watercress:

Make the cream base blanching the watercress in salted boiling water for about 1 minute then shock in ice water. Squeeze properly and pour into a pacotizing® beaker with the grapeseed oil. Close the lid and freeze at -20 °C for at least 24 hours. Pacotize® twice. Mix the same weight of watercress cream base with crème fraiche and a drop of lemon juice. Mix half of the weight of watercress cream base with the fresh cream. Cool the mix and pour in the chilled pacotizing® beaker. Use the whipping disc with overpressure.

Caramelized Pear:

Make a caramel in a pan and cool it down on a Silpat. Crash into pieces and pour into a pacotizing® beaker and process twice with Coupe Set knife. Peel and cut pears into small cubes (half cm) sprinkle the pears cubes with the caramel powder and sauté in a hot pan with a cube of butter.

Mustard Seed Sauce:

Cook in a pot the mustard seeds with madeira and white wine until is reduced by half. Add the Dijon mustard, the juice of one orange and the mustard essence. Reserve warm.

Sunchoke Risotto:

For the risotto cream: Cook the rice with 3 times the amount of water for about 20 minutes. Cool it down and mix it with the cubes of butter and parmesan cheese. Pour into a pacotizing® beaker and process with the Coupe Set knife until a creamy mixture is obtained. Close with lid and freeze at -20 °C for at least 24 hours. Pacotize® 3 times with overpressure.
For the Sunchoke risotto: peel and cut the Sunchokes into pieces and process twice with the Coupe Set knife. Cook the Sunchoke like a risotto slowly adding veg stock (made with Sunchoke’s skin) for a couple of minutes. Out of fire, season with a couple of spoons of risotto cream and season to taste.